READY TO ROLL

HERBY PORK MEATBALLS WITH PESTO SPAGHETTI

SERVES 6

2 cups mixed herb leaves (we used basil, flat-leaf parsley and mint), plus extra to serve
240ml extra virgin olive oil
¾ cup (60g) finely grated parmesan (or other hard cheese such as pecorino or manchego), plus extra to serve
¼ cup (40g) roasted nuts (we used almonds)
¼ cup (50g) baby capers, drained
2 long red or green chillies, seeds removed, chopped
3 garlic cloves
Zest of 1 lemon, juice of ½, remainder cut into wedges, to serve
500g pork mince
1 onion, coarsely grated, excess liquid squeezed out
2 cups (140g) sourdough breadcrumbs
1 egg, lightly beaten
500g raw mixed green vegetables, chopped (we used broccoli, zucchini and frozen peas)
500g spaghetti

Place herbs, ½ cup (80ml) oil, parmesan, nuts, capers, chilli, garlic, lemon zest and juice in a food processor and whiz until finely chopped. Set aside half the mixture. Place remaining mixture in a bowl with the mince, onion, ½ cup (35g) breadcrumbs and egg. Season and combine well. With slightly wet hands, roll heaped